Metric:
Fresh Egg Pasta:
250gr All-Purpose Flour
2 Eggs
Pinch of Salt
Fillings:
250gr Fresh Spinach
125gr Ricotta Cheese
50gr Parmesan Cheese
1gr Nutmeg
Salt and Pepper
Sauce:
50gr Butter
Sage Leaves
Optional:
Small handful of Pine Nuts
Spinach and Ricotta Ravioli with Sage and Butter Recipe
Recipes > > Italian First Course Recipes > Italian Ravioli Recipes
Photo: Sara Harris
TRADITIONAL ITALIAN RECIPE: Ravioli are made in almost all parts of Italy, and the sauce and filling used with them changes from one area to another. By the time you have learnt to make a couple, you'll discover many more.
In Bologna they are served with ragu sauce, in Rome with tomato sauce, and in Lombardy with butter and sage.
This is the traditional recipe made in Lombardy, and by my mom. It takes ages. This is not a quick recipe. The only difficult part is putting the filling in the pasta. Great care has to be taken to seal the ravioli properly so that they don't open when they are cooking.
There are some gadgets that are not essential for cutting ravioli - you can get away with just a sharp knife - but they're fun to use and give the ravioli an authentic frilled look. Square or round ravioli cutters are quite cheap.
A ravioli wheel, works like a pizza cutter - roll it along the pasta to cut each side.
A ravioli maker, lets you cut a tray of ravioli in just one go - top with pasta sheets and roll over with a rolling pin.
To stop your pasta dough sticking to surfaces, flour everything well, including the dough, the work surfaces, the pasta machine, the finished sheets and the tray.
To stop your finished pasta sheets sticking together, separate them with plenty of flour or non-stick baking paper between the layers.
When you're not using the pasta sheets, cover them with a clean tea towel to stop them from drying out.
Freeze uncooked ravioli in single layers between non-stick baking paper in an airtight container for up to 3 months. Cook from frozen for 5-6 minutes or until al dente.
Skill Level:  |
Time: 1.5 Hours |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
Fresh Egg Pasta:
01 - Place the Flour on the counter.
02 - Place the Eggs in the centre, making it look like a little volcano in order to contain them right in the middle.
03 - Add a pinch of Salt.
04 - Knead with your hands until the Dough is smooth and soft.
05 - Wrap the Dough with some Cling Film and place it for a half an hour in a cool place. This will make your Dough more elastic and easy to work with.
06 - Work the Dough possibly using an Atlas pasta rolling machine with a hand crank instead of the rolling pin.
Filling:
07 - Boil the Spinach in salted water for 5 minutes.
08 - In the meanwhile mix Ricotta Cheese, Parmesan Cheese, Nutmeg, Salt and Pepper.
09 - Once the Spinach are done, squeeze the water out.
10 - Using an electric mixer, mix the Spinach and the Ricotta mixture until you have a smooth paste.
11 - Place teaspoons of the filling in a line down the centre of one of the Pasta Sheet.
12 - Place the other Sheet directly on top.
Photo: aimee3242
13 - Press the air out from around the filling by pushing down the pasta around them sealing them in.
14 - Now, cut out the Ravioli.
15 - Put the Pine Nuts ( if used ), Sage Leaves and Butter into a frying pan and melt the Butter taking care not to burn it.
16 - Boil the Ravioli for 3 minutes.
17 - Add about a tablespoon of the pasta water and stir together to emulsify the sauce.
18 - Remove from the heat.
19 - When the Ravioli are ready drain it and toss them in the Sauce in the frying pan.
20 - Serve immediately sprinkled with parmesan.Serve.
Notes:
- Gorgonzola is the most important cheese you should not change. While you can find alternatives for all the others.
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